The art of production and microbial dynamics of Bukuri and Cabbage-Shameta: A traditional fermented beverage of Ethiopia.

This study determined the state of the art and microbial makeup of Bukuri and Cabbage-Shameta , two traditionally fermented beverages commonly made from grains and cabbage seeds in Wollega Zone, Oromia Regional State, Ethiopia. Samples of the beverages and survey data on product features, raw materials used, and preparation techniques were collected from expert women. Physicochemical (pH and titratable acidity) and microbiological analyses (aerobic mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts, and molds) were performed. A new method was used to determine the arts of its production and the dynamics of microorganisms in the beverages in the laboratory. The results revealed that both beverages contained high levels of aerobic mesophilic bacteria, lactic acid bacteria, and yeasts, while having low levels of Enterobacteriaceae and molds. Moreover, both beverages demonstrated low pH and high titratable acidity. Laboratory fermentation of both beverages indicated comparable changes in microbes and acidification over time. As the fermentation time increased the Enterobacteriaceae significantly decreased to the extent of elimination, and the number of lactic acid bacteria and yeast increased. Therefore, it could be concluded that both Bukuri and Cabbage-Shameta are acidic, low-alcohol beverages with almost no pathogenic microorganisms as the pH of the product lowered, making them safe for public health. [Display omitted] • The physicochemical and microbiological characteristics of Bukuri and Cabbage-Shameta were determined. • Information on product characteristics, raw materials used, and preparation techniques were gathered from experienced women. • New methods were used to prepare both beverages and determine the dynamics of microorganisms in the laboratory. • Bukuri and Cabbage-Shameta are acidic, low-alcohol beverages. [ABSTRACT FROM AUTHOR]